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Heat olive oil in a large pan over medium heat. Add chorizo, onion and garlic and cook for 2 to 3 minutes until chorizo is golden brown.
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Add the Risoni to the pan, stirring frequently until pasta is coated with olive oil.
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Add tomatoes, saffron, prawns and mussel to pan and stir through.
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Pour stock and lemon juice into pan, stirring frequently. Cook for 8 to 10 mins or until pasta is al dente and liquid is almost absorbed.
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Season with salt and pepper.
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Remove from heat and stir through basil and lemon zest before serving.
